No. 687. Tendrons de Veau à la Dauphine.
Proceed precisely as in the last, but instead of dipping them in the batter, egg and bread-crumb twice over and fry in very hot lard of a fine yellow colour; serve with a sauce tomate (No. 37) poured round.
No. 688. Cotelettes de Veau piqué aux petits pois.
Veal cotelettes require to be cut from the neck in the same shape as mutton cutlets, four are sufficient for an entrée, they must be very nicely larded on one side, like a sweetbread, braise in the same kind of manner until very tender, glaze lightly, and salamander of a light-brown colour; have ready boiled a pint of young peas, which put in a stewpan, with two pats of butter, a little salt, and a teaspoonful of powdered sugar; when boiling finish with a liaison of one yolk of egg mixed with a tablespoonful of cream, pour into the dish and dress the cotelettes over in a square, glaze lightly and serve; dressed in the above manner they may also be served with sauce à la jardinière, aux navets au brun, aux pointes d’asperges, aux concombres, sauce poivrade, or sauce tomate.
No. 689. Cotelettes de Veau en papillote.
Cut six small veal cotelettes, do not lard them, put six tablespoonfols of oil in a sauté-pan, in which fry the cotelettes; when done pour off a little of the oil, put four tablespoonfuls of chopped onions, one of chopped parsley, one of chopped mushrooms, and twenty of brown sauce (No. 1) seasoned rather high, moisten with a little stock and simmer altogether twenty minutes, place the cotelettes on a dish in the sauce to get cold, cut six pieces of paper in the shape of hearts, oil them, and put a cotelette in each with as much of the sauce as possible around, fold each one up, plaiting it at the edges, broil them twenty minutes over a slow fire, and dress them in a circle on your dish without removing the papers.
No. 690. Cotelettes de Veau à la Sans Façon.
Cut four large cotelettes, which season well, dip them in a basin containing two eggs well beaten, then throw them into a dish of bread-crumbs, in which you have mixed some finely chopped eschalots and parsley, beat them with your knife, dip them into warm clarified butter, and again into the bread-crumbs, beat again with your knife, and broil them nicely over a sharp fire; have in a stewpan six or eight well boiled mealy potatoes, add four pats of butter and a little pepper and salt, mash them well with a fork, adding a gill of cream by degrees, mixing quickly they will be very light, dress them in a pyramid on your dish, glaze the cotelettes, which stand upright against the potatoes, and serve; this is an excellent dish for luncheon.
No. 691. Noix de Veau for Entrées.
Are prepared exactly in the same manner as described for the flancs (No. 565), only they are not required so large, half the noix being quite sufficient, that is, cut into two slices, trim it of a nice shape, lard, dress, and serve, with the sauces as described for the flancs.